Crispy Prosciutto Fig Pappardelle with Balsamic Glaze Tips, FAQ & printable recipe

Tips for success

To keep the prosciutto perfectly crisp, don’t add it to the sauce—sprinkle it over the top just before serving. If you’re making this for a crowd, you can crisp the prosciutto ahead and keep it in an airtight container at room temperature for up to 2 hours.

The sauce can be made ahead and gently reheated with a splash of stock, but the pasta is best served immediately after tossing.

For a more intense fig flavor, let the figs macerate in a tablespoon of balsamic for 10 minutes before cooking. If you prefer a less tangy sauce, use a mild balsamic or add a teaspoon of honey along with the vinegar.

The dish is forgiving—adjust the amount of goat cheese to your taste. For a non-dairy version, omit the goat cheese and use a splash of olive oil to finish the sauce.

Variations

• Add Chicken: For extra protein, add 1 cup of shredded rotisserie chicken to the sauce along with the pasta. Heat through for 2 minutes before serving. This turns the dish into a heartier main course.
• Use Pancetta: Swap the prosciutto for 4 oz of diced pancetta. Cook it until crispy, then proceed with the recipe as written. Pancetta adds a smokier, more robust flavor.
• Make it Vegetarian: Replace the prosciutto with 4 oz of thinly sliced halloumi or firm tofu, pan-fried until golden. Use vegetable stock instead of chicken stock. The dish remains satisfying and full of umami.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes along with the rosemary for a subtle heat that balances the sweetness. For extra depth, finish with a drizzle of chili-infused honey.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or stock.

Freezer

Not recommended for freezing, as the sauce may separate and the pasta will become mushy.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of water or stock to loosen the sauce. Stir gently until heated through.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce will thicken as it cools; when reheating, add a splash of water or stock to loosen it. The prosciutto will lose its crispness, so reheat it separately in a dry skillet for a minute or two to revive it.

You can prepare the fig-balsamic sauce (steps 1 and 2) up to 2 days ahead. Let it cool, then refrigerate in an airtight container. When ready to serve, reheat the sauce in a skillet over medium-low heat, adding a splash of stock to loosen.

Cook the pasta fresh and toss with the reheated sauce. The crispy prosciutto can also be made a day ahead and stored in an airtight container at room temperature.

Serving ideas

Serve this pasta immediately after tossing, while the sauce is silky and the prosciutto is at its crispiest. Divide the pasta among wide, shallow bowls to show off the ribbons.

Garnish with a few extra rosemary sprigs and a drizzle of balsamic glaze, if you have it. Pair with a crisp green salad dressed with lemon vinaigrette to cut the richness.

For a complete meal, add a side of sautéed spinach or roasted broccoli. The dish is substantial enough to stand alone, but it also works beautifully as a dinner party first course—just reduce the portion size. A glass of dry Italian red, like Chianti or Sangiovese, complements the sweet-savory flavors perfectly.

Frequently asked questions

Recipe card

Crispy Prosciutto Fig Pappardelle with Balsamic Glaze

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 4 oz thinly sliced prosciutto
• 3 tbsp unsalted butter
• 4 fresh Black Mission figs, quartered
• 1 tbsp fresh rosemary, finely chopped
• 3 tbsp aged balsamic vinegar
• 1/2 cup chicken stock
• 2 oz chèvre goat cheese, crumbled
• 12 oz fresh egg pappardelle
• cracked black pepper, for serving

Instructions

1. Heat a large skillet over medium heat. Add the prosciutto slices in a single layer and cook for 2 to 3 minutes per side, until deeply golden and shatteringly crisp. Transfer to a paper towel-lined plate and set aside. Leave the rendered fat in the skillet.
2. In the same skillet, melt the butter over medium heat. Add the quartered figs and chopped rosemary. Cook, stirring occasionally, for 2 minutes until the figs soften slightly. Pour in the balsamic vinegar and let it bubble, scraping up any browned bits, until the vinegar reduces to a glossy syrup that coats the figs, about 1 minute.
3. Pour the chicken stock into the skillet and bring to a gentle simmer. Reduce the heat to low and add the crumbled chèvre. Whisk constantly until the cheese melts into a silky, glossy sauce, about 2 minutes. Season with a pinch of salt and cracked black pepper.
4. Bring a large pot of salted water to a rolling boil. Add the fresh pappardelle and cook for 2 to 3 minutes, until just tender but still al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
5. Add the drained pappardelle to the skillet with the fig-balsamic sauce. Toss over low heat, using tongs, until every ribbon is coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to a silky consistency.
6. Divide the pasta among warm bowls. Break the crispy prosciutto into shards and scatter over the top. Finish with a generous crack of black pepper and a few fresh rosemary leaves, if desired.

Contains: eggs, milk, gluten

Estimated nutrition per serving

Calories

620

Protein

24 g

Carbohydrates

68 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.